From the article "Making the Most of Maltodextrins"
Q&A
1. Briefly define maltodextrin.
Maltodextrin is a "nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes." (21 Code of Federal Regulations Sec. 184.1444.)
2. Maltodextrins are usually classified by..?
DE
3. Is DE related to DP?
Yes. DE indicates the degree of polymerization (DP) of the starch molecule - the number of monosaccharide units in the molecules. DE is derived from the formula DE=100 ÷ DP. The higher the DE, the higher the level of monosaccharides and short chain polymers. Glucose (dextrose) possesses a 100 DE; starch is approximately zero. Because maltodextrins and other hydrolyzed starches consist of a mixture of polymer lengths, the DE is an average value.
4. As DE decreases, which characteristics will increase?
Molecular weight, viscosity, cohesiveness, film-forming properties, prevention of large sugar-crystal formation.
5. What is the application of maltodextrin?
Maltodextrins act as dispersing aids, flavor carriers, bulking agents, humectants, viscosifiers and other functional ingredients. They can work in a wide variety of applications - from dry mixes to fillings and sauces to beverages. Due to their osmolality, they can be a valuable source of nutritive carbohydrates.The functional characteristics related to DE help determine the applications where maltodextrins are used.
From the article "Making the Most of Maltodextrins"
Q&A
1. Briefly define maltodextrin.
Maltodextrin is a "nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes." (21 Code of Federal Regulations Sec. 184.1444.)
2. Maltodextrins are usually classified by..?
DE
3. Is DE related to DP?
Yes. DE indicates the degree of polymerization (DP) of the starch molecule - the number of monosaccharide units in the molecules. DE is derived from the formula DE=100 ÷ DP. The higher the DE, the higher the level of monosaccharides and short chain polymers. Glucose (dextrose) possesses a 100 DE; starch is approximately zero. Because maltodextrins and other hydrolyzed starches consist of a mixture of polymer lengths, the DE is an average value.
4. As DE decreases, which characteristics will increase?
Molecular weight, viscosity, cohesiveness, film-forming properties, prevention of large sugar-crystal formation.
5. What is the application of maltodextrin?
Maltodextrins act as dispersing aids, flavor carriers, bulking agents, humectants, viscosifiers and other functional ingredients. They can work in a wide variety of applications - from dry mixes to fillings and sauces to beverages. Due to their osmolality, they can be a valuable source of nutritive carbohydrates.The functional characteristics related to DE help determine the applications where maltodextrins are used.